Cordon Bleu sans Bleh

Everyone here likes chicken cordon bleu. I do not like touching chicken, and the traditional method requires a lot of touching. This is a streamlined method that is about as difficult as making a ham and cheese sandwich, but the bread is chicken and the condiments go on the outside.

This link includes instructions for a sauce and a fancier version.

Ingredients: chicken, ham, cheese, mayo and mustard, bread crumbs.

THE HARDEST PART IS THE SHOPPING: Buy thin slices of chicken breast meat (*best option for minimal touching*), chicken tenders which you agree to pound into thin slices (not so bad, and the flattened tenders are a good size for your purpose), or chicken cutlets, which you are now obligated to pound and cut into thin slices (*a lot of touching and manipulation*). If you have normal boneless, skinless chicken breasts, you can also pound these to be about 1/4″ thick (*a ton of touching*). For four servings, you will need eight thin slices of chicken.

WHILE SHOPPING, STOP AT THE DELI COUNTER: For four servings, buy four slices of smoked ham and four slices of Swiss cheese.

raw-chicken-ham-sandwich

It’s raw chicken ham and cheese sandwiches.

ASSEMBLE: Line a sheet pan with parchment paper. Place one slice each of ham and cheese between two slices of chicken. (As if you are making a ham and cheese sandwich, using chicken instead of bread.)

CONDIMENTS: Spread a thin layer of dijon mustard, mayo, or a combination on the outside of the top slice of chicken. Sprinkle with bread crumbs and pat them on to adhere. (Bread crumbs: make two pieces of GF toast and run it through the blender with a little Parmesan cheese, salt, and pepper, maybe some herbes de Provence, or use Ian’s GF panko.)

dinner

Raw baby greens, roasted cauliflower and carrots.

This can be assembled in advance and stored in the fridge to bake later. When you’re ready for dinner: oven 350F. Mist bread crumbs with olive oil. Bake for about 20 minutes and check for doneness. (For the thermometer dependent [me]: chicken is done at 165F.)

Serve with one million vegetables. The carbs are in the breadcrumbs (about 1/2 slice of toast per person or 8g CHO) and the vegetables (varies.)

 

 

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